Name: Sheet Pan Cashew Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-inspired
Ingredients: 1/2 cup soy sauce; 6 tablespoons honey; 2 tablespoons rice wine vinegar; 2 tablespoons toasted sesame oil; 3 garlic cloves, minced; 2 teaspoons freshly grated ginger; 1 red bell pepper, chopped; 1 orange bell pepper, chopped; 1 red onion, chopped; 2 boneless, skinless chicken breasts, cut into pieces; 1 cup raw unsalted cashews; Brown or white rice, for serving; Toasted sesame seeds, for topping; Green onions or chives, for topping

Jump to Recipe

If you’re craving a meal that feels like a celebration on your plate but is incredibly easy to prepare, this Sheet Pan Cashew Chicken is an absolute winner. Combining tender, juicy chicken pieces with vibrant bell peppers and onions, all coated in a tangy, sweet, and savory sauce, it’s a one-pan wonder that makes dinner both flavorful and fuss-free. The crunchy roasted cashews add that perfect nutty contrast, while the simple ingredients come together beautifully to create a dish that you’ll want to make again and again.

Sheet Pan Cashew Chicken Recipe - Recipe Image

Ingredients You’ll Need

These straightforward ingredients punch far above their weight when it comes to flavor and texture. Each one plays an essential role — from the salty depth of soy sauce to the warmth of ginger and the satisfying crunch of cashews. Together, they transform this dish into something truly special.

Soy Sauce: Adds a rich, salty umami base that ties all the flavors together.
Honey: Brings a natural sweetness that balances the savory and tangy elements.
Rice Wine Vinegar: Provides a bright acidity that cuts through the richness.
Toasted Sesame Oil: Infuses a nutty aroma that elevates the dish’s overall profile.
Garlic Cloves (minced): Impart a warm, pungent depth that enhances every bite.
Freshly Grated Ginger: Adds a zesty zing and subtle heat to keep the palate engaged.
Red Bell Pepper (chopped): Offers sweetness and a punch of vibrant color.
Orange Bell Pepper (chopped): Brings a citrusy brightness and lovely contrast to the red pepper.
Red Onion (chopped): Adds a slight sharpness and a beautiful purple hue.
Boneless, Skinless Chicken Breasts (cut into pieces): The main protein that soaks up the flavorful marinade.
Raw Unsalted Cashews: Provide a crunchy texture and buttery flavor to complete the dish.
Brown or White Rice (for serving): Acts as a perfect bed to soak up the sauce.
Toasted Sesame Seeds (for topping): Sprinkle on top for a final nutty crunch and visual appeal.
Green Onions or Chives (for topping): Scatter for freshness and a pop of green.

How to Make Sheet Pan Cashew Chicken

Step 1: Prepare the Sauce and Roast Vegetables

Start by preheating your oven to 425 degrees F, setting the stage for beautifully roasted ingredients with a perfect caramelization. Whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger. This marinade is the heart of your dish, delivering a vibrant balance of sweet, salty, and fragrant flavors. Lay out the chopped red and orange bell peppers, along with the red onion, on your baking sheet. Drizzle half of the sauce over the vegetables and toss them well to coat. Pop them into the oven for 12 to 15 minutes, allowing them to soften slightly and develop a pleasant roasted sweetness.

Step 2: Marinate the Chicken

While the veggies are roasting, place the chicken pieces in a bowl and coat them with the remaining half of the sauce. Let the chicken soak in these amazing flavors, which will help tenderize the meat and infuse it with the signature taste that makes this Sheet Pan Cashew Chicken so irresistibly good. This step ensures that each bite of chicken is juicy, tender, and bursting with seasoning.

Step 3: Roast Chicken and Cashews

After the vegetables have roasted for 15 minutes, push them to one side of the baking sheet to make room for the chicken. Spread the marinated chicken pieces on the free side of the sheet in a single layer for even cooking. Sprinkle the raw cashews around the chicken and veggies to toast up alongside everything else. Return the pan to the oven and roast for another 12 to 15 minutes or until the chicken is cooked through and the cashews turn golden and aromatic. This simultaneous roasting melds flavors and textures perfectly.

Step 4: Combine and Serve

Once everything is cooked, give the vegetables, chicken, and cashews a gentle toss right on the sheet to evenly distribute the sauce and flavors. Serve this vibrant sheet pan feast over a bed of steaming brown or white rice, then finish by sprinkling toasted sesame seeds and sliced green onions or chives on top for those irresistible finishing touches.

How to Serve Sheet Pan Cashew Chicken

Garnishes

Adding garnishes to your Sheet Pan Cashew Chicken elevates the dish visually and texturally. A sprinkle of toasted sesame seeds lends additional nuttiness and a tiny crunch, while fresh green onions or chives brighten the dish with their mild onion flavor and cheerful color. These simple toppings make the meal feel more festive and refined without extra fuss.

Side Dishes

This dish shines served over fluffy rice, which soaks up every bit of that luscious sauce. Consider pairing it with steamed jasmine or basmati for floral and fragrant notes, or opt for hearty brown rice for a nuttier bite. A light cucumber salad or a crisp Asian-style slaw can provide refreshing contrasts that complement the rich flavors beautifully. Simple steamed greens or snap peas also bring a fresh crunch that balances the meal.

Creative Ways to Present

You can always jazz up your presentation by plating the Sheet Pan Cashew Chicken in individual bowls layered with rice and then topping it with the chicken, veggies, and nuts. Adding vibrant garnishes like sliced red chili or a drizzle of extra sesame oil creates an elegant look. For casual gatherings, serve it directly in the baking sheet for a colorful, rustic family-style meal that invites sharing and conversation.

Make Ahead and Storage

Storing Leftovers

The best part about Sheet Pan Cashew Chicken is how well it keeps. Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, the chicken and vegetables maintain their flavor and texture nicely, making it a go-to for busy weeknight lunches or quick dinners.

Freezing

This dish freezes well if you want to prepare in advance. Portion the cooled chicken, vegetables, and sauce into freezer-safe bags or containers. Freeze for up to 2 months. Keep the rice separate, as it doesn’t freeze as well. Thaw in the fridge overnight before reheating to maintain the best quality.

Reheating

To reheat, gently warm the leftovers in a skillet over medium heat or in the microwave until heated through. Adding a splash of water or soy sauce can help rejuvenate the sauce and keep the chicken moist. Avoid overcooking during reheating to keep the cashews crisp and the chicken tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully for this Sheet Pan Cashew Chicken. They tend to stay juicier and have a richer flavor, which complements the sauce perfectly. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.

Do I have to use raw cashews?

Raw cashews are preferred because they toast beautifully in the oven alongside the chicken and vegetables, developing great flavor and crunch. You can substitute with roasted cashews, but avoid salted or flavored nuts as they might alter the dish’s balance.

Is this recipe gluten-free?

To make this Sheet Pan Cashew Chicken gluten-free, simply use tamari or a gluten-free soy sauce alternative. Double-check the labels on your other ingredients like rice vinegar to be sure they meet your dietary needs.

Can I make this dish spicy?

Definitely! Add red pepper flakes or a chopped fresh chili to the sauce for a kick of heat. Alternatively, drizzle some sriracha over the finished dish to suit your spice preference. The sweetness of the honey balances spicy notes nicely.

What can I substitute for rice wine vinegar?

If you don’t have rice wine vinegar on hand, apple cider vinegar or white wine vinegar can be good substitutes. Just use slightly less to avoid overpowering the other flavors and maintain that subtle tang.

Final Thoughts

Sheet Pan Cashew Chicken is one of those dishes that brings a smile at both the prep stage and the eating stage. It’s comfort food with a fresh Asian-inspired twist that’s perfect for busy nights or impressing guests without the stress. Give it a try, and you might just find yourself adding it to your regular rotation thanks to its wonderful flavor, ease of preparation, and satisfying textures.

Sheet Pan Cashew Chicken Recipe

★★★★★

5.3 from 15 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This vibrant Sheet Pan Cashew Chicken recipe combines tender chicken breasts and colorful bell peppers roasted to perfection with a savory honey-soy glaze. The addition of toasted cashews adds a delightful crunch, while the dish is finished with toasted sesame seeds and fresh green onions for a flavorful and easy weeknight dinner served over rice.

Instructions

Preheat and Prepare Sauce: Preheat your oven to 425 degrees F. In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, toasted sesame oil, minced garlic, and freshly grated ginger until well combined to create the flavorful marinade.
Roast Vegetables: Spread the chopped red bell pepper, orange bell pepper, and red onion on a baking sheet. Pour half of the marinade over the vegetables and toss to coat evenly. Roast in the preheated oven for 12 to 15 minutes, until the vegetables begin to soften and caramelize slightly.
Marinate Chicken: While the vegetables roast, place the chicken pieces into a separate bowl and coat them with the remaining half of the marinade. Let the chicken absorb the flavors as the vegetables cook.
Add Chicken and Cashews: After the initial roasting, carefully push the roasted vegetables to one side of the baking sheet. Arrange the marinated chicken pieces in the cleared space and scatter the raw unsalted cashews around them. Return the baking sheet to the oven and roast for another 12 to 15 minutes, or until the chicken is fully cooked through and the cashews are lightly toasted.
Combine and Serve: Once done, use a spatula to gently toss the chicken, vegetables, and cashews together on the sheet to meld the flavors. Serve the mixture hot over a bed of cooked brown or white rice, garnished generously with toasted sesame seeds and chopped green onions or chives for freshness.

Notes

You can substitute chicken thighs for chicken breasts if you prefer darker meat; adjust cooking time accordingly.
For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
Make sure to keep an eye on the cashews during the roasting to prevent burning.
If you like it spicy, add a pinch of red pepper flakes to the marinade.
Leftover chicken and vegetable mixture stores well in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Asian-inspired